Brad and Matty Matheson Make Fish Tacos | It's Alive | Bon Appétit

Oh, I tried to do it. Your mind can't eat this, yes, this is like an apprenticeship, do what you want with it. I mean, you're not the best. They look good themselves, they ain't bad, that's the best taco you've ever been grateful for, you're my life, yeah, well that's a load, Vinny, get in here, you're missing the game, you're the helicopter down there , they ask, oh yeah, those are good. so everything, let's go get the

fish

, it's time to

fish

, yes, it's time to fish, they go for a walk, the dog walks with me, he walks, Christopher Walken is my office, this is it, yes, not that.

You've got some acorns, oh God, Louise turn off the lights. Halibut matters.matters, he already had that there, yes, you already thought of that nickname. Oh, for months, how crazy sex swing falls, yeah, so our friends in Juneau, Alaska's latest seafood, told him he was making some fish

tacos

, he said we have to do it. I have the halibut, I feel like even in Canada a lot of people only use frozen tilapia, tilapia, we're like there's no sea bass, I mean, I like to use what's in season and stuff, but I'm telling you, especially this way of frying, I understand. it just comes out like that it's beautiful it just comes out like that beautiful like an ocean bomb it's like that, I was very happy, very nice hmm, yeah, maybe we'll have this this way and then cut, she's perfect, it's okay, you don't want too much, no No I find

tacos

to be as big as burros, but I like a perfect ratio of shell, you want the tortilla, the balance of the filling, proportions, yeah, that's good, okay, so we'll add some of these.

Start with a small batch we'll add these guys oh okay sold on hold yeah here we're about to start throwing fish on a dry corn yeah we're going to be okay and throw them right here look. I'll tell you this high and top salt on the Internet, chef and if you season like a deer down here, spot welder, go straight to the corn like that, that's pretty, put that on your cover, you could be my officer, here we go. over here, okay, I'm going to turn this up a little bit. I like to raise it to 400 Vince, yeah, easy, you know it's a blow, I don't want to be, I'm not crazy, cover girl, that's pretty much it, sponsors will be needed.

I can get I'll take

make

up lipstick I've been saying it for a while I want to bring like I'm in or someone's probably doing it but like comfortable like dresses for men yeah I think they're just called dresses I think any can be worn well in the oil will just shoot one as a sample Oh I always have to do a sample you know it's not a big piece of fish so I really wanted 400 425 something like that so you know it's going to cook quickly and you want that outside corner to get a little bit golden everything he says is true true so you can see that nice bowl join your seasoning no we're not there I'm going to leave it yeah I'm going to leave all the rest and look at the guys.

Since we made it, you want to turn up the heat right now because you're going to lower the temperature exactly. I already did it, but you're right. That's okay, because we're tossing a cold fish into hot oil and you'd know it does. release the oil but these peas are pretty small they're pretty small that whale is pretty tall 400 we're getting there don't put your ear to it no, yeah, I have a story, my dad, it's cute, yeah, it's beautiful, it's pretty. es and here we'll go right into this nice little boom of the Bowl, put that down with a skosh oh I made this ahead of time guys, but it's just some quick pickled onions, I was up there some bone in recipes Appetit comm here's our little, our little Baja banger, so I'm seasoning my ground, you know, they're like little fish penises, I almost look at the 9 thousand buds excited, I'm so hung up, yeah, me too, anything yet, oh, I gotta breathe it in and then a dollar, look at that cute. the inside is tight Ryan please go oh my god you know what temperature could even be a little hotter and cook a little less yeah well that's low where you're going not bad and wait for it anime, it's a little overcooked.

Always take a couple of samples with the fish before throwing it away, you know, because it's not cheap and it shouldn't be either. Make a sample. Try to reduce the time to lower the temperature because everyone's situation will be a little different. Let's face it, it's cooking. life, first a little bit of cream, yeah, and there you know, just get a little pad, a little bit of our little coleslaw that we have here, okay, as much as you want or not, if you want, oh my God, it's okay and then the In fact, you put a little bit of red onion like that radish, a couple of radishes drive you crazy if you want and then just a little bit, ah, okay, oh my goodness, we'll give it a little bit of hot sauce.

Wow, why not? That was. For you, this is mine, this one, I want you to eat it, I'm going to try this one, okay, here we go, I'll bring you a napkin mmm Wow, well, we took it, it's perfect, that fresh tortilla, you know the fat is getting, isn't it too acidic with the pickled onion just right the cabbage all the lime oh I forgot one thing here you save your last bite oh my god your eyes nothing drips nothing wine tasting salt oh oh my god I'll

make

another one yeah this is so good I'm so hungry you know we're so hungry and we don't even You know what's really going on and everything tastes so good.

I'm having that moment now, yeah, we told your manager to make sure he doesn't eat breakfast so he's hungry, I'm hungry, no matter what we feed him, he'll say it's delicious, how about the omelette of corn? Know? I always hate corn tortillas. I just don't think I've eaten the right ones, these are I, in fact, have had some very good tortillas. I feel bad because I always like really good fresh tortillas. You know you have to be fresh and you can put anything on them. Cheers, happy food is so good mmm oh honey. I'm always going to do your makeup you know, we're done hey brown, yeah, we make tacos and the oh yeah, my book, hey Brad, write in my book, that's right, I have a cookbook, yeah, I have my life, pretty boy, No, that's me, she's not at the tables around my food, that's an idea, do you want to look at her?

It's full of recipes oh oh I see you stole my rest of the tortillas yeah, yeah, my kind of joke about the book is that he's really just a journal that you have to fill out, you have to fill out It's an emotional journey for you, so according to a book written by two greats, it was very fun. Oh, David, thank you. That's good, yeah, good boy. I'm into this whole fish thing, playing around, I want to go naked, I want to go, no, no, with this guy, just great, yeah, that's it, bone, Pillman, what an appetite that way, whatever it is, don't make fun from me, it's a wild thing, friend, how?

How old are you, literally all day long everyone is testing and they like to cook things for the magazine, like everything in that magazine is made in this kitchen and made here, not only do they shoot you, sometimes They shoot you, you know everything, I mean Chris and these guys? behind us, that's all they do, that's not all they do, but each recipe is cooked several times and then a new pair of eyes meet, that's it, just to catch the last mistakes, okay, I'm going to use this strange knife, why? you got like a butcher knife this way you use it yeah that's the option Jesus thinks it's the best wicked sharp edge whatever you found it's got a wicked edge it's thin who's that just three steaks, yeah, green steak, bad, it's like a bench scraper, yeah, how cool? knife yes, we'll see, I love radishes, it's perfect, it is, yes, if I were on a desert island, it would be a radish, I mean my last meal, little salt No